A stereotypical holiday in some other country would be quite difficult to digest when it comes to Switzerland, especially the region known for cheese and chocolate, is it possible to refuse a smart tour?
While the covid is furious and the restrictions are still in place, the message is that you don’t, but if you really have to stretch your legs, make the most of your own area.
Travel domestically, enjoy what your country has to offer
For the Swiss people, it’s a blessing. Enjoy summer through one of the notorious maximum flavors like Morat or Lake Gruyere (in Freiburg) while enjoying the true Swiss joy of living? Well, of course, life is wonderful in the Alps, eating chocolate in the day and fondue at night.
In an effort to help self-proclaimed travelers stifle their preference for travel, I embark on a tour of the places I have visited to offer you the wheelchair you need to read.
Close your eyes, take a deep breath and you may find yourself sitting in a boat, floating on Lake Morat with a plate of fried fish fillets and chips accompanied by a giant glass of Traminer. Hello!
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SWISS WINE: Switzerland’s smallest wine region
The saying goes: “Swiss wine is for the Swiss to be left alone.”
Wine lovers around the world would not mention Switzerland as the leading wine producer, however, enthusiastic micro-producer enthusiasts with high-quality ingredients will know the Valais and the UNESCO World Heritage Site in Lavaux, but the biggest secret is the smallest. VULLY wine region.
Located just 10 minutes from Lake Morat, a city beach where locals will relax, they will locate twenty or more family vineyards that generate white and red wine. According to one of the producers, Cave Guillod, sales peaked with the release of coronavirus and continue to increase. What is the point of life without wine?
The Guillod Cave offers all the well-known classics in the area, adding the Chasselas and my non-public favorites Freiburger and Traminer, which combine with a strong local Gruyere cheese.
TIP: Visit The Vully Vineyards after boarding a boat and a summer lunch while visiting Lake Morat.
Taste
It’s easy to fall in love with a city with the right food and wine. Freiburg is one of the regions where locals are willing to share, tell you where to eat and drink. While cheese and wine are at the forefront, beginners stop at the historic medieval town of Gruyere. But if you need something less touristy, head straight to the old town of Freiburg.
In front of St. Nicholas Cathedral is Mercier Merchants. Here you will find the duo husband and wife, Marine and Nicolas Galley, historians and art designers and passionate about sharing their experiences in Freiburg.
This would be your first prevention of the day: get ready for a coffee (locally roasted beans) and ask Marine or Nicolas where to go, eat and watch your day in your city.
No doubt a mention of the City Council will be mentioned. Here you will find Frédéric Kondratowicz, Parisian but now Freiburg, well-known and chef who shares his favorite French/Swiss dishes. Take a seat on the terrace overlooking the city of Freiburg and the Menu du Jour. Dessert can’t be missed
From one gastronomy to another, Les Perolles is the culinary delight par excellence in Freiburg.
Chef Pierrot Ayer wants very little introduction, he is like the godfather of gourmet cuisine in Switzerland. If you like to count stars and problems, locate here 1 Michelin star and 18 problems of Gault Millau. With the exception of local farmers and butchers’ produce, as well as the perfect seafood in the classic and fashionable bureaucracy for all self-proclaimed gourmets.
The service is perfect with friends who navigate the floors of the restaurants with exceptional wine and cheese wisdom. Favourites for me on the newest seasonal menu include lobster and half-hull taco, as well as premium Swiss beef tartare. Don’t miss the seasonal local fruit dessert and the ‘cheese cart’.
TASTING LA PETIT
How can we communicate about the Freiburg region and not spend more in the world of chocolate and cheese? While French cheese manufacturers asked others to eat more cheese to save the virus industry, the Swiss seemed happy that only locals ate their cheese.
The news that Gruyere was voted the most productive cheese in the world by 2020 was overshadowed by coronavirus, but it only means, like wine: more cheese for us locals, right?
The Hotel Cailler is ideal for families who need their children to take chocolate lessons while parents sneak out at the spa, La Gruyére de Bains, to rest a little. Unfortunately, the gourmet restaurant is closed for the season, however, the bistro whispers what the chef here is capable of doing. If you like chocolate, book a course with your pastry chef Nicholas Bertherin, a true chocolate magician who likes a percentage of his wisdom and recommendation on how to be a gourmet chocolate if you wish.
The hotel has a restaurant serving French/Swiss classics but you may just find yourself driving a couple of minutes down the road towards Jaun and sitting outside, between the mountains of Gruyere at Les Invuettes.
Here you will find the husband and wife duo, Gérard and Anne Biland sharing their love for local cheese, especially the Vacherin AOP.
You can search all over Switzerland for a smart cheese, but the one produced through Gérard aux Invuettes is really special. Aromatic, intense and sweet to the bite: to enjoy it as fondue or as a piece of cheese in white and new with a locally produced wine. The lunch menu is usually Swiss but delicious with fondue, raclette and rosti on offer: sign up for locals here and be sure to book in advance, there are many people!
Alternatively, have a picnic with Gérard cheese and bread and ask him to tell you about cheese, cheese and cheese. You will be disappointed and life is no more Swiss than this experience.
I started in studies and progression as a physicist-chemical/biomedical scientist, working on innovation and process progression. Switch to a plus
I started in studies and progression as a physicist-chemical/biomedical scientist, working on innovation and process progression. Moving to a more advertising and consumer-oriented industry, lately I have been running for the East and the West through very good culinary histories and organized content. I’m the writer of five e-books, “Building A Perfect Meal,” “My Little SoHo Kitchen” and “Signature Dishes,” an e-book dedicated to wonderful Australian chefs. “Chefs Collective” is my new e-book, which now translates to Mandarin and is shared around the world with gourmets and gourmets from all over the world. Are you hungry?